Thread: Classic RedFish

Headed down with the family last full week in July and hope to get a Redfish or 2,will be staying in the state park camp ground and will be taking my Weber charcoal grill, will also have a deep fryer and other items to cook food ,whats the favorite way to cook them,open to what ever is best,had some awesome sea bass in Melbourne years ago and I think it was the sauce that put it over the top,Thanks mike243

I like mine grilled on the half shell. Just fillet the red fish, but leave the scales on. Put the fillets on a hot grill, scales side down and baste with Italian dressing or lemon juice and butter. When the meat gets flaky, take off the grill and eat it right out of the "shell". By the way, make sure the red fish isn't bigger than your grill. Good luck!!!

My bride makes wonderful poor mans lobster. Since the meat is a little chewy, like scallops, it makes a great meal. After its filleted with all the red meat cut out, she chunks it into cubes and boils it. Then we dip in drawn butter. Ends up somewhere between lobster and scallops.

My favorites.

Slot sized red, filleted, blackened, with a sauce made from cilantro/lime Rotel, butter and salt.

Bull red, half shell as previously described.

Bull red, filleted, blood meat removed, chunked into chicken tender sized pieces, double dredged in a nice flour mix and deep fried.

Bull red, chowder, search this forum for Haywire's and others versions.

Thanks,getting the recipe is the easy part will have time every day or nite to fish for a few hrs any way,what about a head boat? are the seabass and red snappers in season thru july?

Hard to say what the red snapper season will be.
We don't get many seabass here. Mainly an east coast fish.

Mom used to always bake with just salt and pepper and a strip of bacon on top of the skinless fillet... finished with the broiler on for a few minutes... loved it as a kid.